To prepare the filling, sauté the chopped onions in 1 tablespoon of vegetable oil until softened. Add the remaining filling ingredients and cook until the meat is browned. Remove from heat and set aside.

Rinse the bulgur with warm water, then drain it well in a strainer. Squeeze out as much water as possible.

To make the kibbeh dough, place all the dough ingredients in a food processor and blend until you get a smooth, dough-like mixture. If the dough is too sticky, add a splash of water. Knead the kibbeh dough in a bowl for a few seconds.

Divide the dough into two portions. Grease a 12-inch (30 cm) round baking dish with 3 tablespoons of vegetable oil. With your hands, spread the first portion of kibbeh dough evenly in the dish to cover the bottom completely.

Spread the filling evenly over the first layer of dough, then cover the filling with the remaining kibbeh dough.

Using a knife, cut the top of the kibbeh into triangles or squares. Pour the remaining vegetable oil evenly over the top, then bake in a preheated oven at 350°F (180°C) for 20 to 30 minutes.

Serve hot or at room temperature. Kibbeh can be served with cabbage salad or yogurt and cucumber salad.

Note: You can find recipes for "Cabbage Salad" and "Yogurt and Cucumber Salad" in this app.